Pinakbet Stewed Pork with Seasonal Vegetables

Overview

Pinakbet is a traditional Filipino stew rich with the flavors of seasonal vegetables cooked together with poached pork and fermented shrimp paste called bagoong. This dish uses a gentle poaching method to keep the pork tender and juicy, while the medley of eggplant, bitter melon, and squash provide natural sweetness and bitterness that balance the savory depth. The slow simmer infuses all ingredients with the iconic umami of bagoong, resulting in a comforting and authentic experience.

Why you’ll love it

This Pinakbet recipe brings together the perfect harmony of textures and tastes: the softness of squash, crisp-tender bite of bitter melon, and the earthiness of eggplant. Poaching the pork first ensures it remains moist and tender. The traditional bagoong adds a uniquely Filipino salty, savory depth without overpowering the fresh vegetables. It's a wholesome one-pot meal that highlights seasonal produce in an exciting way.

Ingredient notes

• Pork shoulder: Use boneless pork shoulder, trimmed and cut into chunks. This cut is perfect for slow poaching due to its fat content and tenderness.
• Bagoong (fermented shrimp paste): Available at Asian markets, this adds umami and saltiness typical of Filipino cuisine.
• Vegetables: Choose fresh seasonal produce such as small eggplants, thinly sliced bitter melon (ampalaya), and peeled squash (kabocha or butternut) cut into chunks.
• Spices: Garlic, onion, ginger, and fresh or dried bay leaves provide aromatic layering.

Serving & storage

Serve hot with steamed white rice for a satisfying meal. Pinakbet tastes even better the next day as flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. This dish can also be frozen for up to 1 month; thaw overnight in the fridge and reheat gently.